The sexiest spaghetti packed with all the savoury flavours of a pissaladière tart. Deeply caramelised onions, anchovies and olives. A simple, phenomenal dish.
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Serves
4
Onion
Garlic
Parsley
Kalamata Olives
Spaghetti
Anchovy
Pasta Water
Parmesan
Butter
Salt
Black Pepper
Olive Oil
Serves
4
Onion
Garlic
Parsley
Kalamata Olives
Spaghetti
Anchovy
Pasta Water
Parmesan
Butter
Salt
Black Pepper
Olive Oil
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Step 1.
Thinly slice your onions. Grate your garlic. Chop your parsley. Halve your kalamata olives.
Step 2.
Heat a good glug of olive oil in a large sauté pan over a medium heat. Once hot, add your onions and cook for 30 mins until totally soft and caramelised. Deglaze with water occasionally if they look like they’re sticking.
Step 3.
When your onions are nearly cooked, get a large pot of water on to boil. Season generously with salt. Add your spaghetti and cook until al dente.
Step 4.
Add your garlic and anchovies to the onions and cook for 2 mins until the anchovies have broken down and the garlic is fragrant. Add your olives and stir briefly.
Step 5.
Pour in your Pasta Water, then lift your spaghetti from it’s pot with tongs and place it into the onion pan. Grate in your parmesan and add your butter, then mix until you have a smooth sauce that coats each length of pasta. Add more Pasta Water if needed.
Step 6.
Add your parsley, then season generously with pepper and a little salt.
Step 7.
Serve with a little more parsley, and enjoy.
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